Article ID Journal Published Year Pages File Type
6404762 LWT - Food Science and Technology 2013 7 Pages PDF
Abstract
► Mango chips were produced by explosion puffing drying. ► Osmotic dehydration pretreated at different osmotic times was applied. ► The quality properties of mango chips were affected by different osmotic pretreatment. ► Glass transition temperature, texture, color, expansion, rehydration and sensory evaluation were studied.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
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